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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 40 min
Prep:: 10 min
Cook:: 30 min

Yield:: 6 servings

Level:: Intermediate

Ingredients

For the Syrup:

2 cups dry red wine
3/4 cup sugar
1 cinnamon stick
2 whole cloves
2 strips orange zest
1 bay leaf

For the Pastries:

1 1/4cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
Grated zest of 2 oranges
2 tablespoons fresh orange juice
Vegetable oil, for frying
Confectioners' sugar, for dusting
1 cup pomegranate seeds

Directions

Make the syrup: Bring the wine, sugar, cinnamon stick, cloves, orange zest and bay leaf to a simmer in a saucepan over medium-high heat, stirring; cook until reduced to 3/4 cup, about 15 minutes. Let cool completely. Discard the bay leaf.

Make the pastries: Whisk the flour, baking powder and salt in a bowl. Add 1/2 cup water, the egg, orange zest and juice and whisk until just combined. Transfer the batter to a plastic squeeze bottle.

Heat 1 1/2 inches vegetable oil in a shallow pot over medium heat until a deep-fry thermometer registers 380 degrees F. Squeeze the batter into the oil into 2-inch rounds; fry, turning once, until puffed and golden, 1 to 2 minutes. Drain on paper towels. Dust with confectioners' sugar and top with pomegranate seeds and the wine syrup.

Photograph by Anna Williams

Courtesy of Food Network Magazine

My Private Notes

Name: Fried Pastries With Wine Syrup
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
Ingredients: 2 cups dry red wine; 3/4 cup sugar; 1 cinnamon stick; 2 whole cloves; 2 strips orange zest; 1 bay leaf; 1 1/4cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 large egg, lightly beaten; Grated zest of 2 oranges; 2 tablespoons fresh orange juice; Vegetable oil, for frying; Confectioners' sugar, for dusting; 1 cup pomegranate seeds